Mini Quiche are always a big hit at tea parties. I especially like the crust on these. There is no trying to fit pie dough squares into the muffin tins which can be troublesome. The possible fillings for Quiche is almost limitless. I’ve listed four options but use whatever you like.
2 cups flour
½ cup butter, melted
1 ½ teaspoons salt
¾ teaspoon red pepper
4 cups (16 ounces) shredded sharp cheddar cheese
4 eggs
¾ cup milk
Extras, use one or two:
½ cup frozen spinach, thawed and squeezed dry
8 ounces bacon, cooked and crumbled
1 cup finely chopped mushrooms
1 red bell pepper, chopped
Process flour, melted butter, salt and pepper in food processor until combined. Add cheese; process until well blended. Shape dough into 1 ½” balls. Press dough into greased 2 ½” tart pans. Preheat oven to 350ยบ. In a bowl, whisk eggs and milk. Stir in 1 or 2 of the extras, above. Spoon 1 tablespoon filling into each pastry shell. Bake 20-25 minutes or until center is set. Cool in pans 5 minutes. Remove from pans, garnish, and serve warm. Yield: about 3 dozen mini quiche
